Sweet Potato Chocolate Chip Pancakes


On this day last year: Mini Okra Frittata Cups (2012)



GUYS. Yesterday was the first official day of fall- September 23rd.

It has been circled on my calendar for weeks now, because fall is a beautiful, wonderful, delicious season.

Welcome to it.

In celebration of fall, I thought it only appropriate to share this incredibly scrumptious sweet potato pancakes. If you like pumpkin bread, pumpkin pie, sweet potato biscuits, or anything delicious, you’ll love these.

Dig in, do your happy dance, enjoy every bite, and celebrate- because it is the start of a new season, and new starts are always good.



  • 1 cup white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 1 Tablespoon brown sugar
  • 1 Cup sweet potato puree
  • 1 Tablespoon vegetable oil
  • Chocolate Chips (as many as you want!)


  1. In a large bowl, whisk together the first five ingredients- flour, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the remaining ingredients- egg, milk, brown sugar, and sweet potato puree.
  3. Stir the wet ingredients into the dry ingredients until well mixed.
  4. Heat 1 Tablespoon of olive oil in a large skillet or griddle over medium high heat.
  5. Using a 1/4 cup measuring cup, dole out batter onto the skillet, and cook for about 2 minutes per side. Serve warm and enjoy!


Notes and Tips!: 

  • Source: Weelicious
  • Like this recipe? Check out these other delicious A Rented Kitchen Pancake recipes! Guaranteed to make your mornings better. (Recipe links found below photos!):

Lemon Poppy Seed Pancakes with Fresh Blueberries



I woke up today and it was raining. It rained all day as I walked to and from my classes, and is still raining. It’s nearly 4pm! What is up Mother Nature?!

One fact of life, is that for most people, getting out of bed in the morning can be a struggle. When it is January and rainy however, getting out of bed is even worse! Never have I ever loved my comforter and pillow so much.

Here is where I bring you good news of great joy- Lemon Poppy Seed Pancakes with Fresh Blueberries. Feeling a little blue, or having trouble getting out of bed, try these pancakes! Very few things feel as summery and light as this delicious lemon and blueberry combination, the perfect solution to a cold rainy morning.

From Virginia, I wish you warmth, sunshine, and pancakes for everyone!

Love, A Rented Kitchen




  • 2 cups flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 2 Tablespoons butter, melted
  • Zest of 2 lemons
  • 1/3 cup poppy seeds
  • 1 Tablespoon lemon juice
  • Butter, to serve (and for griddle)
  • Fresh blueberries


  1. In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  2. In a separate medium sized bowl, combine the buttermilk, eggs, butter, lemon zest and poppy seeds.
  3. Combine the wet and dry ingredients, and stir until combined and a majority of the clumps are removed.
  4. Heat your frying pan or griddle to medium high heat, and add either a drizzle of olive oil or a dollop of butter to prevent sticking. Once warm, pour 1/3 cup of the batter into the skillet. Sprinkle a handful of blueberries onto the top of the cooking pancake.  Once halfway cooked and the bottom is golden, after a few minutes, flip and cook the other side.
  5. Repeat with the rest of the batter and top with fresh blueberries and syrup.




Notes and Tips!:

  • Source: Baking with Blondie
  • If you like this recipe, try these other delicious dishes from ‘A Rented Kitchen!’ (Recipes links found below).

Cinnamon Apple Pancake Rings


I don’t know about you all, but for me, weekends demand pancakes. Whether or not you are one of those people whom allow yourself to sleep in on the weekends, there’s something wonderful about allowing yourself the time to slow down and make yourself a real breakfast. For me, that ideal weekend breakfast is always pancakes.

This weekend my boyfriend and I got a little creative with our morning breakfast, by dipping apple slices in pancake batter and cooking them on the griddle. The batter I used is almost identical to my favorite Whole Wheat Apple Spice Pancakes, which complimented the apple slices perfectly by providing a delicious blend of spices.

With whole wheat, flax seed, fresh apple slices, and only 1 Tablespoon of sugar in the entire recipe, this dish is the perfect way to start your day- guilt free and cozy.

Here’s to slow mornings and restful weekends!




  • 2 apples, peeled and cored
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 Tablespoon dark brown sugar
  • ¾ cup skim milk
  • ¼ cup unsweetened applesauce
  • 2 teaspoons vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray for griddle


  1. Rinse, peel, and core the two apples. Cut the apples into thin slices, about 1/8 inch in thickness.
  2. Combine the remaining ingredients in a large bowl, starting with the dry ingredients and then adding the wet ingredients. Whisk together until combined.
  3. Heat a griddle to medium-high heat and spray with a light layer of cooking spray.
  4. Dip each apple slice into the batter, flipping with a fork so that evenly coated, and then place straight on the griddle.
  5. Cook each side for around 2 minutes, or until light brown and cooked all the way through.
  6. Serve warm and enjoy!


Notes and Tips!:

Oatmeal Chocolate Chip Cookie Pancakes

All right, I know the title says “cookie” in the name, so you are probably assuming this is not a healthy recipe- but read that ingredient list again! As far as healthy and filling breakfast options go, these pancakes are an excellent choice. With peanut butter for protein, flax seed for fiber, and banana and agave in place of a sweetener- you are without a doubt starting your morning off right! Or who’s to say breakfast for dinner isn’t a great idea?!

Regardless of when, I hope you do try these pancakes, and I hope you enjoy them as much as my house did. Pancakes for dinner might be just the thing for this cold rainy day. I’m just sayin’!


  • 1 ripe medium banana
  • 1 teaspoon baking powder
  • 1 flax egg (1 Tablespoon ground flaxseed + 2.5 Tablespoon hot water)
  • Pinch salt
  • ½ teaspoon vanilla extract
  • 1 Tablespoon peanut butter
  • 1 Tablespoon canola or coconut oil
  • 3 Tablespoons almond milk (or sub other milk)
  • 1 Tablespoon agave.
  • ½ cup rolled oats*
  • ¼ cup whole wheat flour*
  • ¼ cup semisweet chocolate chips


  1. Preheat a skillet to medium heat (300- 325˚F) with a drizzle of olive oil in the pan.
  2. Prepare the flax egg by adding 2-3 tablespoons hot water to the ground flaxseed in a small cup. Allow the mixture to let sit for 3-5 minutes, or until gelatinous.
  3. In a medium sized bowl, mash the banana with the baking powder.
  4. Add the agave, oil, salt, vanilla, peanut butter, almond milk, and flax egg to the bowl. Stir until completely mixed.
  5. Once the wet ingredients are combined, add in the oats and flour- stirring until just blended. Fold in the chocolate chips.
  6. Using a ¼ measuring cup, pour small rounds of the batter onto the heated skillet and cook for 2-4 minutes on each side- until golden brown and cooked all the way through.


Notes and Tips!:

  • Yield: 5-6 small pancakes, serves 2
  • Gluten free: substitute gluten free oats and flour in for the rolled oats and whole wheat flour.
  • Vegan: use dairy-free chocolate chips instead of regular chips!
  • Feel free to substitute almond butter for the peanut butter! It has a more mild taste, but I always avoid almond butter due to a nut allergy in the house.
  • Source: Minimalist Baker
  • If you like this recipe, you should check out my Apple Spice Pancakes and Baked Fruit and Chocolate Oatmeal!

Whole Wheat Apple Spice Pancakes

Last summer I had the privilege of working at Montreat Presbyterian Conference Center,  in the midst of the beautiful Blue Ridge Mountains. I lived in a house with 38 other college students on the summer staff, meaning I shared two ovens and five refrigerators with 38 of my closest friends. Cozy. Although the kitchens were not the shining jewels of that summer, there were some wonderful memories made in those rented quarters- one of which involves pancakes.

My good friend Skip had this delightful habit of making late night pancakes. It became a popular joke, because in the morning there was always a distinct wake of clues that let us know Skip had been making late-night pancakes once again. In honor of those nights and traditions, this recipe goes out to Skip and the men of Sylvan.

Now this pancake recipe is probably one my friend Skip did not try. It’s a little unique in that it calls for unsweetened apple sauce, wheat flour, and flax seed- resulting in a delicious tasting pancake that is also diabetic friendly, low in fat, and low in calories. These pancakes will have you feeling strong and healthy all morning long and are nutritious enough to ask for seconds, and thirds. So eat up! Another wonderful day has begun.


  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 Tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ Tablespoon dark brown sugar
  • 1 cup nonfat buttermilk*
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray
  • Sugar-free maple syrup (optional)
  • Fresh fruit slices (optional)


  1. In a large bowl, mix together the whole wheat flour, baking soda, salt, and ground flax seed.
  2. In a separate bowl, combine the buttermilk, applesauce, and vegetable oil, and mix well.
  3. Stir the wet ingredients into the dry ingredients just until the dry ingredients are thoroughly moistened.
  4. Coat a nonstick griddle or nonstick skillet with a thin layer of non-stick cooking spray over medium heat.
  5. Using a ¼ cup measuring cup, pour batter onto the griddle and spread into a circle.
  6. Cook pancakes until bubbles begin to form and pop on the top of the pancake.  Flip and continue cooking on the other side for an additional few minutes.

Notes and Tips:

  • *If you do not regularly keep buttermilk in your refrigerator, have no fear! Neither do I. There is an easy solution to this problem. Place 1 tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add milk up to the 1-cup line and set aside for five minutes. After five minutes, you may use the milk mix as the recipe calls for. It’s magic
  • Inspired by: Health 
  • 2 Tablespoons of toasted wheat germ can be used instead of ground flax seed if you are out of flax seed.